3 Decadent Mushroom Recipes

• 2 ¾ lbs. shiitake mushrooms
• 1 ¼ lbs. trumpet mushrooms
• ¼ cup extra virgin olive oil
• ¼ cup shallots, minced
• ¼ cup garlic, minced
• 1 tbsp. fennel seed
• ¾ large can tomato filets (6 pound, 6 oz. can)
• ¼ cup oregano, dried
• 3 bay leaves
• 1 tbsp. fresh rosemary

1. Cut and grind mushrooms in meat grinder on small plate. Add olive oil.
2. Spread on sheet tray and cook at 400°F until browned, stirring often.
3. Cool to room temperature.
4. Add the remaining ingredients to a separate saucepan and cook the tomato sauce until very thick and dark.
5. Purée until smooth.
6. Combine mushroom mixture and sauce. Season and cook until thick.
7. Serve with rigatoni (or your favorite pasta).

• 1 oz. mushroom-thyme infused Hangar One vodka
• 1 oz. Monkey Shoulder scotch
• ½ oz. Cocchi Americano
• ¼ oz. lemon juice

Mushroom-Thyme Infused Vodka Ingredients:

• 3 lbs. oyster mushrooms (including stems)
• 1 cup oil
• 1 lb. butter
• ¼ cup black peppercorns
• 2 bay leaves
• 30g thyme
• 8 garlic cloves

1. Combine all ingredients in cocktail shaker.
2. Shake well and strain over a large ice cube.
3. Garnish with a pinch of truffle salt and a sprig of thyme.

Mushroom-Thyme Infused Vodka Directions:

1. Tear oyster mushrooms and stems to uniform size.
2. Heat oil and butter in a large pot.
3. Sear mushrooms and garlic on high heat.
4. Once mushrooms are seared, add black peppercorns, bay leaves and thyme.
5. Cover with water and reduce to a simmer.
6. Simmer for three hours.
7. Remove from heat and strain through a fine chinois, pressing mushrooms to extract liquid. Return liquid to a pot and reduce on medium heat until thick enough to coat the back of a spoon.
8. Combine mushroom reduction and vodka at a 5:1 ratio (five parts vodka, one part mushroom).
9. Chill overnight.
10. Strain vodka through a fine oil cone filter.

Makes 16 cups of bright soup.

(Note: This recipe is hard to make in small batches—we recommend making the full amount.)

Soup Base:

• 16 cups strong chicken stock

Raft Ingredients:

• 5 lbs. chicken thighs
• 1 cup parsley, rough chopped
• ½ cup celery stalks, rough chopped
• 1 cup onion, rough chopped
• 1 cup carrots, cleaned and rough chopped
• 1 tbsp. black peppercorns
• 2 tbsp. thyme
• 2 cups egg whites

Garnish Ingredients:

• 1 cup cooked mixed mushrooms (choose your favorites).
• 5 cups sautéed leeks
• Dash of truffle oil or shaved fresh truffles
• Picked chervil for garnish

1. Bring stock to a low simmer in a tall and narrow pot.
2. Separately, take all the raft ingredients aside from the egg whites and blend until smooth in a food processor. When the mixture looks “chopped up,” add the egg whites.
3. After the raft is blended smooth like pancake batter, add it to the simmering stock.
4. Using a whisk, stir the soup mixture to keep it off the bottom—this will prevent scorching.
5. The raft mixture will harden and float to the top. This will take about 10 minutes.
6. Do not boil the stock; it needs to simmer but not boil. Using a small ladle, make a well in the center of the raft.
7. As chunks of the raft float to the hole, ladle them on top of the raft. It will start to look like a donut.
8. After about 15 to 20 minutes, the stock should become very clear.
9. Continue with this process for one hour, or until nothing is loose or floating in the stock.
10. When very clear broth and floating raft are visible, ladle through a fine strainer. (You could also line a regular strainer with a towel. This will grab any parts of the raft as you ladle the stock over to another container and reserve until you are ready to use it.)
11. To plate: Garnish your bowls with mushrooms, leeks and chervil. Add two small drops of truffle oil or shaved fresh truffles and serve.